Tonight: Will’s New Autumn Menu

Will BYOB - Scallops

Just in time for the leaves to start turning, chef Chris Kearse is launching his new autumn menu tonight at Will. That snap above? That’s the Barnegat Light scallops with young leek, fennel and chanterelle mushrooms, plated (as usual) with an artist’s hand.

Check out the full new menu (and a couple more pictures) after the jump.


Will BYOB Autumn 2013 Menu

Appetizers:

Hudson Valley Foie Gras Torchon
Prunes | Pumpkin | Earl Grey

Sweet Potato Potage
Uni Crème l Rye + Sunflower seed | Black Garlic

Burgundy Snails
Barley Porridge | Shitake Mushroom | Arugula | Bonito

Whole Roasted Hen of the Woods Mushroom
Ricotta | Madeira | Petite Herbs

Smoked Oyster Ragoût
Shishito Pepper | Razor Clam | Potato | Noilly Prat

Entrees:

Brook Trout
Celery Root | Anjou Pear Moutarde | Purple Mustard

Barnegat Light Scallops
Young Leek | Fennel | Chanterelle Mushroom | Chamomile

Flageolet + Pistachio Cassoulet
Cauliflower | Burgundy Truffle | Swiss Chard

Coq au Vin
Buttermilk Polenta | Oregon Cêpe s | Brussels Sprout

48 Hour Beef Short Rib
Butternut Squash Crème | Glazed Salsify | Sauce Bordelaise

Venison Stuffed Wolfe Ranch Quail
Quince | Black Trumpet Mushroom | Pecan

Will BYOB - Foie GrasFoie gras torchon

Will BYOB - Brook TroutBrook Trout

Will BYOB [f8b8z]

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